section in a kitchen that has been designed around a specific activity

imaginary triangle formed by the refrigerator, stove and sink; are the focal points of the major work centers in a kitchen

an oven that can do two types of cooking, such as conventional and convection

method of cooking in which foods are baked or roasted in a stream of heated air

an oven that uses a fan to circulate hot air over food

a yellow tag that is displayed on an all newly purchased major appliances which shows an estimated, yearly energy usage for the product

areas of food that during cooking reach a higher temperature than surrounding areas due to receiving a greater concentration of energy

repair and maintenance insurance purchased to cover a product for a specific length of time

the time during which foods finish cooking by internal heat after being removed from the cooking appliance

a written promise by a manufacturer that a product will meet specified standards of performance

a cooking device which uses invisible waves of energy that cause water molecules to rub against each other and produce heat which cooks the foods

the repeated cycle in which energy in a microwave oven is emitted by the magnetron tube

an oven that can do two types of cooking, such as conventional and convection